Chocolate Orange Vegan Muffins

I love experimenting with new ingredients, new spreads, unusual flavours and different types of chocolate is no different, however this can normally be more of a challenge when looking for Vegan chocolate, no more…if you haven’t already tried it The Wizards Magic plant based chocolates are delicious, so in this recipe I am using their Chocolate Orange plant based chocolate that tastes exactly like milk chocolate orange.

INGREDIENTS

Muffin
150g plant based butter
375g caster sugar
325g plain flour
30g cocoa powder
100g vegan dark chocolate melted
1/2 orange zested
350ml soya milk
1 tbsp apple cider vinegar
1tsp bicarb of soda
1/2 tsp salt
1 tsp strong instant coffee dissolved in 30ml of boiling water

Icing
300g salted plant butter
25g cocoa powder
50g The Wizards Magic plant based orange chocolate, melted
1/2 orange zested
400g icing sugar
1-2 tbsp plant based milk (I used soya)

METHOD

1. Preheat your oven to 160 degrees fan and line a muffin tin (12 hole) with muffin cases.

2. Beat with a fork together the soya milk and apple cider vinegar in a jug and leave to one side.

3. Beat the plant based butter and sugar either in a stand or electric hand whisk until soft and creamy, then beat in half of the instant coffee mix.

4. Combine the flour, bicarb, salt and cocoa in a bowl. Then tip into the sugar and butter mixture, add the soya/cider vinegar mix and melted dark chocolate, beat again until completely smooth.

5. Add the zest of half and orange and stir through the mixture with a wooden spoon

6. Spoon the mixture into the muffin cases equally across the 12, they will be quite full.

7. Bake in the oven for 25 minutes or until a skewer comes out clean. Remove from the oven and cool in the tin for the 10 minutes then pop onto a wire rack to cool completely.

8. Combine all of the ingredients in a bowl with the other half of the instant coffee mix, using either an electric hand mixer or stand mixer, beat until completely smooth.

9. Pipe or spread on to the top of the cooled muffins and enjoy!

ENJOY! If you opt for Chocolate Orange Vegan Muffins, please do share a picture!

Chocolate & Peanut Butter No Bake Cheesecake

A no bake cheesecake with a few twists, topped with a blonde chocolate ganache it really adds a gorgeous different texture to the whole thing. If you can’t get your hands on the golden blonde chocolate (I used one from M&S Simply Food which is their own brand in with the baking ingredients called “ingredients for cooks” – it’s absolutely delicious!), you can always sub in a milk chocolate. This recipe is absolute min effort, maximum reward too.

I prefer to use crunchy peanut butter as I really like the texture in the cheesecake, but again if you want to use smooth just swap it!

INGREDIENTS

Base
300g chocolate digestives
75g melted unsalted butter

Filling
400g full fat cream cheese
500g mascarpone
300ml double cream
300g crunchy peanut butter
6 heaped tbsp icing sugar
1 tsp vanilla essence

Ganache
300g golden blonde chocolate
300ml double cream
40g crunchy peanut butter

METHOD

1. Line the base of a 23cm springform tin and grease the sides.

2. Crush the digestives either using a rolling pin or in a blender (I use a magimix) until they are a fine crumb.

3. Stir in the melted butter and tip into the base of the tin. Using the back of a spoon pat down until even and firm across the base. Put to one side whilst you make the filling.

4. Put the cream cheese, mascarpone, vanilla essence and double cream into a bowl and using either a hand or stand mixer beat for a couple of minutes, this gives the cream chance to thicken as well as combining the ingredients.

5. Add the icing sugar and beat again until well combined

6. Add the peanut butter and then beat again until fully combined.

7. Spoon on top of the biscuit base and smooth across for an even fill, pop in the fridge whilst you make the ganache.

8. Break the chocolate up into small pieces and pop in a heat proof bowl, add the peanut butter on top.

9. Add the cream to a saucepan and bring to a very low simmer, remove from the heat and pour over the chocolate.

10. Leave to stand for a few minutes before then mixing thoroughly with a balloon whisk until it has fully combined and you have a smooth, pourable ganache. (if you haven’t heated the cream quite enough and so all the chocolate hasn’t melted pop in the microwave for 10 second intervals, keep stirring after each time as you don’t want to overheat).

11. Remove the cheesecake from the fridge and pour the ganache over the top.

12. Optional: grate some white chocolate over the top

13. Put back in the fridge and leave in there for 3-4 hours before removing to serve.

Store in the fridge

ENJOY! If you opt for Chocolate & Peanut Butter No Bake Cheesecake, please do share a picture!

Best of Summer Sales 2021

There are lots of bargains to be had, across various seasonal clothing and accessories, below are not just items for Summer, it’s an extensive list of dresses I think could be great in your wardrobe.

*All prices correct at time of production, always worth a click through in case they have reduced further too!

High Street

Max Studio Stripe Tiered Mini Dress, Blue/Multi £35 – here

Mango Long Cotton Shirt Dress, Yellow £19.99 – here

French Connection Aiden Midi Shirt Dress, Fiery Red/Sum White, £63 – here

Hobbs Cici Lemon Print Midi Dress, Green/Multi £55, here

Max Studio Tie Waist Tiered Dress, Multi £35.30 – here

Boden Alicia Paisley Maxi Dress, Ivory £63 – here

French Connection Simonah Lace Detail Mini Dress, White £57 – here

Phase Eight Germaine Maxi Dress, Pink £69 – here

Levi’s Sabine Denim Tiered Midi Dress, Light Indigo £47.50 – here

Forever New Nicole Paisley Print Tiered Maxi Dress, Evergreen Paisley, £48.00 – here

Forever New Lola Floral Maxi Dress, Tonal Botanics £68.75 – here

French Connection Fayola Floral Print Dress, Fiery Red/Multi £57 – here

Mango Floral Print Ruffle Detail Maxi Dress, Blue £35.99 – here

H&M Flounce-detail dress £9 – here

H&M Chiffon dress £15 – here

H&M Jacket dress £20 – here

True Decadence Lavender grey strapless bow midi dress £54.00 – here

True decadence peach orange floral wrap midi dress £81.00 – here

NOBODY’S CHILD Rochelle floral-print organic-cotton mini dress £39.00 – here

NOBODY’S CHILD Kendall polka-dot organic-cotton midi dress £45.00 – here

Treat

Reiss VITA BUTTON THROUGH MIDI DRESS WHITE £90 – here

Reiss ZETA JERSEY TOP MINI DRESS WHITE/GREY £75 – here

Jigsaw Tiered Broderie Anglaise Maxi Dress, White £129 – here

Reiss Bea Striped Dress, White/Grey £140 – here

Whistles Strappy Lace Dress, Black £119 – here

FAITHFULL THE BRAND, FAITHFUL FLORA MIDI LD12, £149  – here

OLIVIA RUBIN, RUBIN AURORA DRS LD12 £135 – here

SANDRO Andrina striped woven midi dress £149.50 – here

SANDRO Annie woven mini wrap dress £179.40 – here

Luxury

SANDRO Ashley linen and silk-blend midi dress £223.30 – here

SANDRO Tulipe sleeveless woven maxi dress £230.30 – here

SANDRO Margaret paisley-print linen-blend midi shirt dress £263.40 – here

PALMER//HARDING Calli striped cotton wrap dress £217.00 –

NATASHA ZINKO Red floral-print satin mini dress £405.00 – here

BORGO DE NOR Juliet floral-print cotton maxi dress £486.00 – here

ZIMMERMANN LOVESTRUCK DRESS £599 – here

HAYLEY MENZIES DREAM MAXI DRESS £319 – here

SELF-PORTRAIT Guipure Lace Maxi Gown £208.99 – here

BALMAIN Halterneck Tweed Dress £1,225.01 – here

ISABEL MARANT Printed Atoae Dress £525.03 – here

MAJE Trompe-L’Oeil Striped Dress £195.30 – here

ROKSANDA Ayres Midi Dress £769.30 – here

VALENTINO Wool-Silk Mini Dress £1,134 – here

ALEXANDER MCQUEEN Plunge-Neck Dress with High-Low Hem £1,015.01 – here

FOR LOVE & LEMONS BLOSSOM TANK MAXI DRESS £247.50 – here

ATOIR EVERY PROMISE DRESS FOREST BLOOM £255 – here

Kinder Filled Cookie Loaf

So this one is sooooooo naughty, but utter heaven if you love kinder and love cookies, I’ve taken inspo from so many images I’ve seen on insta for this, but what I prefer to the “cookie pies” I’ve seen plenty of is that you can portion out and slice much easier using a loaf shape, I’ve also found the bake time to be really consistent this way too. It’s an extremely easy recipe too!

If you can’t get hold of the white chocolate hazelnut spread, you can easily swap out for Nutella instead, it works just as well. You can by the white chocolate hazelnut spread from Morrisons, I have linked here

Top tip: Take the time to line your tin, it makes it so much easier removing it.

INGREDIENTS

200g unsalted butter
220g light brown sugar
105g granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla essence
430g plain flour
2 tbsp cornflour
1 tsp bicarb of soda
Pinch of salt
350g milk chocolate chips
600g white chocolate hazelnut spread
10 kinder chocolate mini bars here

METHOD

1. Line a loaf tin with greaseproof paper make sure the sides are overhanging, this makes it easier to remove later and preheat the oven to 180 degrees fan.

2. Beat together your unsalted butter and sugars until light and fluffy. Add in the egg, egg yolk and vanilla extract and beat until combined.

3. Add flour, cornflour, bicarb, salt and beat again until a dough is formed

4. Add in chocolate chips and beat until fully combined

5. Line the base of the tin with roughly a just under a 1/3 of the dough, then use another 1/3 to line the sides to make in effect an open cookie pie.

6. Lay the 10 mini Kinder bars on top of the cookie base evenly spaced.

7. Spoon in the white chocolate hazelnut spread on top of the Kinder bars and fill the cookie pie.

8. Use the final just over a 1/3 of the cookie dough to make a lid and secure to close the pie.

9. Place in the oven on the middle shelf and cook for 25 minutes, the top should be a golden brown.

10. Remove from oven, leave in the tin 40 minutes, then once the tin is cool enough put the tin in the fridge and leave there for 4 hours to set.

11. Once it is set remove from the fridge, using the over hanging edges of the greaseproof remove from the tin and slice to serve.

12. It’s absolutely beautiful served with ice cream.

Store in the fridge!

ENJOY! If you opt for Kinder Filled Cookie Loaf, please do share a picture!

Almond Milk

A lower calorie delicious alternative to shop bought almond milk, surprisingly very easy to make and lasts 4-5 days in the fridge. The only piece of equipment I would strongly suggest buying is a nut straining bag, Amazon do a great one that comes with a litre glass bottle to hold the finished milk in too for £9.99 – here

Makes 1 litre

INGREDIENTS

115g raw almonds
1 litre of filtered water
2 dates pitted
1 tsp vanilla extract

METHOD

1. Soak the almonds in a bowl of cold water overnight

2. Strain the almonds and then add to a food processor along with the dates and 250ml of water, blitz for a few minutes until a smooth consistency is formed.

3. Add in the rest of the water (depending on how thick or runny you would like it, vary the amount of water you add to a consistency that works for you) and pulse again

4. Pass the liquid through a nut straining bag over a bowl, squeeze out as much juice as you can. You can either discard the pulp that remains or use in other baking

5. Pour into your litre bottle and its ready to use, how easy is that!

Variations – you could add a little cocoa powder to make chocolate almond milk, or berries to make a fruity version (I like a cup of mine chilled and blended with blueberries and raspberries for a wonderful summer vegan milkshake). If you like it a little sweeter then just add another date.

TOTAL CALORIES PER 50ml – 31 cals. Macro split Fat 2.1g Carbs 2.7g Protein 0.9g

ENJOY! If you opt for Almond Milk, please do share a picture!

Low Calorie Prawn, Asparagus & Cauliflower Bowl

A really healthy, filling and nutritious lunch whilst also being low calorie, its a mountain of good food for under 300 calories. For the cauliflower cous cous I recommend if you aren’t making it from scratch the Marks & Spencers pre prepared one as it is herbed and seasoned already so makes for a really nice flavour.

Recipe serves 1

INGREDIENTS

140g cooked and peeled large king prawns
250g cauliflower cous cous
tbsp finely chopped parsley
1 garlic clove peeled and thinly sliced
Zest of half a lemon
handful of coriander chopped
250g cherry tomatoes chopped in half
125g asparagus tips
Salt & pepper to season

METHOD

1. Place the asparagus on a baking tray, scatter sliced garlic over the top and roast in the oven for 10-12 mins at 200 degrees

2. Cook the cauliflower rice according to the cooking instructions

3. Once the cauliflower rice is cooked place in your serving bowl and mix in the lemon zest, parsley and season to taste with salt and pepper.

4. Mix through the prawns and the tomatoes into the rice

5. Remove the asparagus and garlic from the oven, chop the asparagus into 2cm lengths, add all to the rest of the dish and mix to combine.

6. Top with the chopped coriander and season.

TOTAL CALORIES PER PERSON – 285 cals. Macro split Fat 3.3g Carbs 24.1g Protein 36.8g

ENJOY! If you opt for Low Calorie Prawn, Asparagus & Cauliflower Bowl, please do share a picture!

Low Calorie Curried Chicken Flat breads

One of the most asked questions I have been asked through my body transformation journey is around what recipes I cook. Over the years I have created a set of low calorie, healthy balanced meals perfect for lunch or a light evening option and this is one of them. The recipe serves 2.

INGREDIENTS

300g piccolini tomato
4 flatbreads (I recommend the M&S folded ones at 107 cals each)
3 heaped tbsp lighter crème fraiche
1 lime both zest and juice
1 heaped tsp mild curry powder
1 crushed garlic clove
70g wild rocket
2 heck chicken burgers
Salt & pepper to season

METHOD

1. Cook the heck burgers according to the instructions on the packet

2. Add the crème fraiche, garlic, lime (zest & juice) and mild curry powder in a bowl and mix until all combined. Season with salt and pepper to taste

3. Chop the tomatoes in to halves reserve half for the flat breads and divide the other half between two plates. Do the same with the lettuce.

4. Warm the flat breads in the oven when the burgers have 2 mins left to cook. Then remove from oven with the burgers

5. To assemble, divide the remaining lettuce and tomatoes between the four warmed flat breads. Cut the cooked burgers into 6 strips each and put 3 strips in each flat bread on top of the salad. Top generously with the curried crème fraiche and re fold to make a sandwich.

6. Top the salad and the flat breads with any remaining crème fraiche sauce.

TOTAL CALORIES PER PERSON – 397 cals. Macro split Fat 11.4g Carbs 39.4g Protein 29.8g

ENJOY! If you opt for Low Calorie Curried Chicken Flat breads, please do share a picture!

Chocolate & Cherry Cupcakes

If you love fresh cherries, this is not one to be missed, white chocolate chips and baked cherry muffins topped with a cherry buttercream.

Top tip: If you don’t already have one, invest in one of these cherry pitters, my absolute favourite kitchen gadget, so quick and mess free at removing the stones. Making it perfect for baking and snacking alike (it also works on olives). HERE

INGREDIENTS

350g fresh cherries (weight including stone), pitted and chopped, then put aside 125g of those in a separate bowl for the icing
200g unsalted butter
200g caster sugar
3 large eggs
1 tsp vanilla extract
200g plain flour
2 tsp baking powder
100g dark chocolate (melted)
150g white chocolate (broken in to pieces)

For the topping:

250g unsalted butter
500g icing sugar
150g white chocolate melted
12 whole fresh cherries

METHOD

1. Line a muffin tin with 12 cupcake cases and preheat the oven to 180 degrees fan.

2. Beat together your unsalted butter and sugars until light and fluffy. Add in the eggs and vanilla extract and beat until combined.

3. Add flour, baking powder and melted dark chocolate and beat until smooth

4. Fold in the white chocolate chips and chopped cherries until combined

5. Spoon equal amounts into each cupcake case and bake for 18-20 minutes.

6. Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.

8. To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, melted white chocolate and remaining 125g chopped cherries and beat again until soft and creamy.

9. Either pipe or spoon onto the cooled cupcakes

10. Optional – top with a whole cherry

ENJOY! If you opt for Chocolate & Cherry Cupcakes, please do share a picture!

Malteser & White Chocolate Tiffin

This is a no bake, delicious recipe, can be made in 10 minutes, then popped in the fridge for a few hours ready to be eaten. It is a firm family favourite!

INGREDIENTS

200g Maltesers
100g glace cherries
150g hobnobs
100g milk chocolate (broken in to pieces)
300g dark chocolate (broken in to pieces)
175g golden syrup
125g butter

For the topping:

300g white chocolate
50g dark chocolate

METHOD

1. 1. Line a 9inch square tin with greaseproof paper .
   2. Melt the golden syrup and butter on a low heat in a saucepan. Once it has fully melted and is just starting to bubble a little take it off the heat and add in the broken chocolate, stir until it has fully melted. If you need to you can briefly add back on to the heat, but do this carefully as you do not want the chocolate to split
   3. In a large mixing bowl break up the hobnobs into chunks (I like them super chunky so I just use my hands to break apart), add the glace cherries.
   4. Pour the butter, chocolate, golden syrup mixture over the hobnobs and cherries and stir until combined. Then add the Maltesers and stir again.
   5. Pour into your lined tin and refrigerate for an 1/2 hour.
   6. Whilst that is refrigerating melt the white and dark chocolate in separate bowls in the microwave on 30 second bursts, stirring each time, until melted.
   7. Remove the tiffin from the fridge and pour over the melted white chocolate, smooth with a knife so it is all covered. Then drizzle on the melted dark chocolate all over, if you want you can then swirl with the knife to make a lovely effect.
   8. Pop back in the fridge for another few hours or until completely set. Then cut into 16 squares and serve. This will keep in the fridge for up to 5 days, ours usually lasts about 2 before its all eaten!!

ENJOY! If you opt for White Chocolate and Malteser Tiffin, please do share a picture!

“Because I bought it on sale I actually made money”

I absolutely love & Other Stories for all types of figures, and I love nothing more than their sale! So here are my top picks. Categorised into dresses, shoes, tops. Sizes sell fast so if there is anything you like, my advice….go, go, go!

TRY THE CODE: STORIES10 for an extra 10% off the sales price

*Prices are correct at the time of producing the edit but if you see anything you love it’s always worth clicking through in case the price has changed.

Dresses

Relaxed Wrap Mini Dress £45 – here

Frilled Broderie Anglaise Mini Dress £46 – here

Voluminous Twill Mini Dress £56 – here

Voluminous Puff Sleeve Midi Dress £81 – here

Voluminous Ruffle Wrap Midi Dress £68 – here

Flounced Tiered A-Line Mini Dress £62 – here

Puff Sleeve Midi Dress £46 – here

Voluminous Puff Sleeve Mini Dress £39 – here

Ruffled Shoulder Tie Maxi Dress £42 – here

Tops

Fitted Buttoned Top £39 – here

Boxy Pearl Button Top £26 – here

Fitted Padded Shoulder Bodysuit £20 – here

Ribbed Cropped Cardigan Top £26 – here

Shoes

Square Toe Heeled Leather Sandals £47 – here

Thong Strap Heeled Leather Sandals £47 – here

Suede Lace Up Espadrille Wedges £44 – here

Skirts

Flap Pocket Mini Skirt £31 – here

Fitted Asymmetric Pencil Midi Skirt £38 – here

Smocked Waist Tiered Midi Skirt £48 – here

Accessories

Coin Pendant Chain Necklace £13 – here

Beaded Bracelet £13 – here

Stone Pendant Chain Necklace £21 – here

Watercolour Print iPhone Case £5 – here

“Cinderella is proof new shoes can change your life”

As the weather finally turns nicer (hooray!), this is the perfect edit, look no further to find your perfect pair of flat summer sandals to wear across your Summer day time wardrobe. As always there are high street, treat and luxury options available, I particularly love the selection in Mint Velvet this season, great prices and I have personally always found their shoes to be comfy and great quality. As with any accessory, you can use your sandals to add a burst of colour to your outfit or to enhance a colour/tone within your ensemble.

*Prices are correct at the time of producing the edit but if you see anything you love it’s always worth clicking through in case the price has changed.

High Street

Braided Slides, H&M £19.99 – here

Light grey blue sandals, H&M £17.99 – here

Ellen Beige Braided Flip Flops, Mint Velvet £59 – here

Larking – Champagne Thin Strap Flat Sandals, Dune £35 – here

Leels – Tan Wrap Strap Flat Sandals, Dune £44 – here

Treat

Bethanny Beige Padded Sliders, Mint Velvet £79 – here

Hattie Sage Leather Sliders, Mint Velvet £79 – here

Lexi Stone Studded Sliders, Mint Velvet £79 – here

Who What Wear, Zela triple-strap leather sandals £79 – here

Leon – Camel Chain Embellished Slider Sandals, Dune £90 – here

Sheer 25 Strap White Combi, Clarks £79 – here

Kali Flat, Reiss £135 – here

Luxury

Valentino Garavani Leather Roman Stud Sandals, £590 – here

Gucci, Jolie Quilted Sandals, £485 – here

CHRISTIAN LOUBOUTIN Marmela Leather Sandals, £585 – here

BOTTEGA VENETA Leather Band Flat Sandals, £560 – here

CHRISTIAN LOUBOUTIN Ella Leather Sandals, £585 – here

STUART WEITZMAN Goldie faux-pearl embellished leather sandals, £225 – here

SAINT LAURENT Nu Pieds 05 patent-leather sandals, £475 – here

“Glowing skin is always in”

I love the feeling of confidence that comes from healthy, nourished, glowing skin everyday. It wasn’t always this way, anyone that knows the journey of Clockface Beauty will have heard it a million times, but when I was pregnant with Alfie I suffered with terrible hormonal skin, not just on my face but on my body too, particularly the tops of my legs. My confidence really took a battering, I wanted to hide my face or smother it in make up (which believe me only makes the cycle worse). I also began really looking at ingredients as I was conscious about certain things not recommended for use on pregnant women and I found it so unbelievably frustrating the lack of transparency of ingredient listings as they are nearly always just labelled in their INCI (Latin) name.

My wonderful Mum, and specialist scientist with over 30 years experience, created for me what has gone on to become our Signature Collection Facial Serum, an all natural, organic, waterless, truly transformative product that soothed and healed my skin and gave me the gift of skin confidence, and just like that our Clockface Beauty journey began. We ensured every label contained ingredient common names too so you can feel informed about what’s in our formulations too.

Skincare however is not only about finding the best products containing the right ingredients, but also very crucially about being consistent. I understand when you have issues with your skin the temptation is to look for what people are using on Instagram, what you’ve found on Google, the latest product a high street store is promoting, literally throwing the kitchen sink at it! You are often left with either at best no solution and at worst a greater problem. The best thing you can do is be consistent.

It’s what I tell every single client and respond with on every “Ask Sarah” with, I’ll provide you the solution, you then need to be consistent, stick with those products only and keep your routine the same (unless you have an allergy or reaction to any type of ingredient then of course I would say stop using it). But we find, you get that instant result, the clear up of that acne, the dulling of the rosacea or the fine lines appearing minimised and then people stop, they have that immediate elation but then slip back into habits of not removing make up or stopping that weekly mask. If you do, the problems will reoccur, your skin is like anything else, it needs maintenance. We have deliberately tried to avoid the huge number of steps in any persons routine to make it easier, if you have less time you are still able to enjoy, but there is plenty there for those who also enjoy the ritual.

So my advice will always be, you get optimum long term results when you stay consistent with your regime, and however tempting it is to roll into bed after a night out (remember those?!) without removing your makeup, always take that extra couple of minutes to cleanse your face and pop a few drops of serum on, because I can guarantee when you wake, you might be feeling tired but your skin will feel hydrated, restored and refreshed.

If you have any skin questions, need advice or just looking for a change, head on over to Clockface Beauty and either take the skin quiz in the Skin Clinic for your perfect routine or select “Ask Sarah” and get directly in touch.

“A girl should be two things; classy and fabulous” Coco Chanel

You can not go wrong with a blazer in any season, in Summer they are a wardrobe essential, throw over a flowy, floral dress or team with a t shirt and white skinnies. Also a great way to add a pop of colour to your neutrals too.

My personal pick on this list are the ones from Fox London, I own a couple from there and I really do love the material, quality and fit for the price. There are plenty to choose from here so if you need any help narrowing down for your occasion or body size please get in touch.

Below I have picked my best of current high street, treat and luxury.

*prices correct at the time of creating but it’s always worth clicking through on your favourites in case the price has changed!

High Street

Textured double breasted blazer, Zara £59.99 – here

Double breasted blazer with pockets, Zara £79.99 – here

Cropped blazer with covered buttons, Zara £49.99 – here

Tailored double breasted blazer, Zara £59.99 – here

Textured Crop blazer, Zara £59.99 – here

Beige soft printed blazer, River Island £65.00 – here

Red double breasted cinch waist blazer, River Island £68.00 – here

Ruched Sleeve Blazer, Marks & Spencer £45.00 – here

Mango Structured Suit Blazer, Sky Blue, £69.99 – here

Treat

Knightsbridge blazer powder blue, Fox London £200 – here

Windsor Blazer Oyster White, Fox London £200 – here

Windsor Blazer wedgewood blue, Fox London £200 – here

Mint Velvet Navy Twill Blazer, £128 – here

Phase Eight Cadie Suit Jacket, Antique Ros, £143.20 – here

Reiss Evelyn Wool Blend Slim Fit Blazer, Apricot, £235 – here

Reiss Faye Double Breasted Blazer, White, £250 – here

Luxury

Max Mara Linen Blazer, £815 – here

Beacon Dickey pink tweed blazer, Veronica Beard £530 – here

Linen and cotton blazer, Weekend Max Mara £295 – here

Balmain Pink Double Breasted Blazer £1,750 – here

Balmain White Double Breasted Blazer £1,750 – here

“What is important in a dress is the woman who is wearing it” Yves Saint Laurent

Below are my top picks for day wear summer dresses and as always under the categories of  high street, treat and luxury.

*Prices correct at the time of production, it’s always worth clicking through on the things you love as they may have changed since!

High street

Mimi’s Edit, Yellow scallop tier dress £74 – here

River Island Yellow 2 In 1 mini dress £50 – here

H&M Embroidered kaftan dress £39.99 – here

Marie & Lola Oriane Dress £79 – here

Mimi’s Edit Brinley Midi Dress £76 – here

Treat

Reiss Orla Halter neck midi dress £185 – here

Damson Madder tiered organic cotton maxi dress in floral with bow neck tie £130 – here

ASOS EDITION sleeveless square neck tiered midi dress in woodland print £110 – here

Reiss Demi one shoulder mini dress £188 – here

Whistles Celestine Dress £99 – here

Reiss Gabriella Linen Blend Dress £195 – here

Free People milania midaxi dress with ruffle trims in vintage floral £158 – here

Whistles Scattered Carnation Midi Dress £149 – here

Free People tie front mini dress in pink paisley print £108 – here

Ba&sh Uriel Short Dress £195 – here

Luxury

Peony Orange one shoulder gingham dress £335 – here

Alice & Olivia Shanti pink eyelet-embroidered cotton midi dress £450 – here

Three Graces Striped Aurora Wrap Dress £390 – here

Celia B Midi Flora Dress £385 – here

Loveshackfancy Aldina floral-print cotton-blend mini dress £405 – here

Camilla By the Meadow Maxi Dress £650 – here

Veronica Beard Satori floral-print cotton maxi dress £490 – here

Ba&sh Paloma Maxi Dress £300 – here

Sandro Long Knitted Dress £299 – here

Sandro short embroidered dress £329 – here

“You can’t buy happiness, but you can buy handbags and that’s pretty much the same thing!”

I bought my first luxury handbag after my first big bonus from work (after doing all the sensible things like paying off my student loan and buying my first house!), but it genuinely meant so much to me, that feeling that I had worked hard, saved enough and now I could treat myself to something that was just for me. I chose a classic entry Louis Vuitton as that’s what my budget would allow. That’s definitely where my love affair with bags began, every one that I own has a memory, a story associated with it, and I wear each one with pride!

Below is a selection of beautiful bags, from classic options to statement pieces, my strong recommendation would be always to visit the store if you are buying as this is a huge part of the process and experience, luxury bags are so personal, so the below is just for inspiration purposes! Remember although they are expensive (and definitely only invest in one when financially it makes sense for you), you will have it for life and will wear over and over again. If you are buying a second hand luxury bag please be very careful as their are many fakes on the market, one of the places I would recommend to buy from is Sellier in Knightsbridge, they also have a fabulous Instagram page that I swoon over daily so definitely check them out.

Chanel

Now Chanel is my favourite of all luxury brands, if I could I’d take one of everything! The beautiful Classic Handbag in Black is a great place to start.Classic handbag Lambskin Black  – here

Boy Chanel Handbag Calfskin & Gold-Tone Metal Pink  – here

Chanel 19, Tweed, Gold-Tone, Silver-Tone & Ruthenium-Finish Metal, Yellow & Pink – here

Louis Vuitton

Never Full MM Tote Bag – here

Since 1854 onthego gm tote bag – here

Grenelle MM Tote Bag – here

Gucci

GG Marmont mini top handle bag – here

Gucci Horsebit 1955 mini bag – here

GG Marmont small matelassé shoulder bag – here

Valentino

Large lambskin nappa Valentino Garavani Roman Stud The Shoulder Bag with chain – here

Valentino Garavani 02 Bow Edition Atelier canvas tote bag with multicolour thread, bead and sequin embroidery – here

Valentino Garavani Supervee handbag in viscose raffia with chevron pattern featuring maxi VLogo Signature – here

“Confidence is the best fashion accessory” Vivienne Westwood

How I got there

To explain the value of confidence, I think I need to tell you my own journey of how I got there. After two caesareans with my boys and the journey of re-educating myself after being diagnosed as gluten intolerant really took its toll on my body, I was actually quite proud that I never exercised, had owned the same trainers since I was at school and to the most part ate what I wanted and only properly cooked when we were entertaining, the only thing I truly looked after (and received the compliments on) was my skin. But, and it was a big but, I was definitely not body confident and it was because of that, nearly two years ago I decided I needed to change. It was strange, like someone had flicked a switch in me that I needed to get healthier, fitter and more importantly take back ownership of my own body. I began cooking everything I and the family ate from scratch (which is like a military operation as I work more than full time and the kids are like starving hungry beasts that never fill!), training five times a week, obviously the knock on effect of this was weight loss, which was one of my personal goals as my BMI was obese and I was far too lethargic for a woman in her early 30’s. 3 and 1/2 stone lighter and two years on I feel at my physical best that I have for years, it’s insane how much more energy I have and my confidence has changed beyond recognition.

Don’t be afraid of it

To start with I was fairly afraid of being more confident as I also care what people think. But by whole heartedly embracing it, it’s lead me to here, a point where I help others with their style, confidence, self worth and all organically, what started as me exploring my style meant others asked me to develop theirs, I realised I was actually very good at it, and not only that, I get that same incredible feeling in the pit of my stomach every time I make someone feel beautiful that I do when we hear about how Clockface Beauty skin care products have transformed their skin.

The power of feeling good through looking good

Finding my style and exploring fashion has been like putting in the final piece of the jigsaw, it’s allowed me to find me, the power of feeling good in how you look should never be underestimated. This certainly does not mean loosing weight that was something personal to me that I felt I needed to do, what it does mean is that you can (hopefully with my help) use fashion to embrace who you are already, hone your style and feel beautiful and empowered in every way.

How I can help

So I am here, sharing my journey with you, being a full time Founder and CEO of a fast growing skincare business, raising boys, running a home, cooking for my family and friends, and now being a part time stylist. I want to use what I have learned to help you grow not only your self worth but confidence too, a great place to start is with beautiful glowing skin and a style that gives you swagger. However I can help you I am here, if you want to use any of my  fashion advice services please get in touch or for skincare pop over to our website www.clockfacebeauty.com and head straight to the skin clinic.

“A shoe has so much more to offer than just to walk” Christian Louboutin

Looking for the perfect high street shoe and bag combination for this Summer? Then look no further, whether you are going out, heading back to the office, off on holiday or just taking the kids out, this list has it all!

*All prices correct at time of producing, always worth clicking through on the things you like in case they have been reduced!

Look 1

Whistles Lyon Straw Tote Bag, Brown £89.00 – here

Leelah – Tan, Cross Over Strap Sandals, Dune £44 – here

Look 2

Longchamp Le Pliage Original Large Shoulder Bag, Red £90.00 – here

Kurt Geiger London Emmy Leather Quilted Ballerina Pumps, Red £129.00 – here

Look 3

Mango Gingham Print Mini Grab Bag, Lilac, Lilac, £19.99 – here

Lyrikal – Ivory, Knot Upper Sandals, Dune £36 – here

Look 4

Albert logo-engraved leather wallet on chain £129.00 – here

Dune Croft Fabric Pointed Toe Court Shoes, Cream Multi £72.00 – here

Look 5

Nina suede clutch bag, LK Bennett £120.00 – here

Britton patent-leather courts, Kurt Geiger £149.00 – here

Look 6

Mango Pleated Bucket Bag, White £35.99 – here

Courb grained-leather low-top trainers, Camper £115.00 –here

“Accessories are the exclamation point of a woman” Michael Kors

In the world of fashion and styling it is not all about the clothes, actually for me its more about how you accessorise a look that actually makes it stylish. It allows you to enhance, elevate and individualise your look. It also allows you the freedom to transition a outfit from day to night, perhaps swapping those boots for heels, stud earrings to statement pieces and adding a fabulous belt to show off or create your curves.

Personality

Equally it allows you to express who you are, bringing perhaps a main stream look and turning it into your own, this could be through a pop of colour or adding a well tied scarf, the possibilities are endless.

Flexibility

It allows you to repeat the same outfit time and again but dressing it differently gives you the flexibility of a whole new style. Just be sure to pick out different accessories that accentuate the ensemble.

Add colour

Use your accessories to embrace colour, small accents here and there. For example adding coloured earrings can transform a basic white tee into instant glamour.

What about Make up as an Accessory

I use lipstick as one of my accessories, I love using bright vibrant lipsticks within my personal styling, for me they uplift my mood and tie a whole look together.

Check out my Accessories Edit – Shoe & Bag Combinations to help you get started.

Ultimately fashion accessories allow you to individualise a outfit and can also really help hone your style. 

Easy Lemon & Raspberry Loaf Cake

This does what it says in the title really, it’s easy and quick to make, it’s a long bake in the oven so it’s a super delicious one.

INGREDIENTS

200g nsalted butter
200g golden caster sugar
4 large eggs
200g self raising flour
1 lemon, zest and juice
250g raspberries
150g icing sugar

METHOD

1. 1. Preheat oven to 160 degrees fan and line a loaf tin
   2. Using a hand or stand mixer beat the sugar and butter until light and creamy
   3. Add eggs and beat again, then add flour and beat until combined
   4. Add lemon zest and raspberries and fold through the mixture with a spoon
   5. Pour the loaf batter into the lined tin and bake for about 55-60 mins or until a skewer comes out clean
   6. Remove from the oven and allow to cool on a wire rack
   7. Whilst it cools slightly mix the lemon juice with the icing sugar until a smooth paste is formed. Pour this all over the still warm loaf.
   8. You can either serve warm or allow to cool completely. It will store in an airtight container for around 3 days (if it lasts that long)Tip : this is gorgeous served with either mascarpone or crème fraiche.

ENJOY! If you opt for Easy Lemon & Raspberry Loaf Cake, please do share a picture!

“Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment and creativity” Guy Fiery

One of the great joys of my love of baking is being able to share it with the boys, Henry in particular is a baking addict just like his Mummy. I can honestly say it has been a huge bonding experience as its something almost daily we do together and both always make time for. The hardest thing is to embrace the mess and chaos, but if you let go to that it can be so wonderful, coupled with yummy treats at the end what is not to love.

So, where do you start? The best place to begin is with the (and I say this with gritted teeth as it’s not something I would ever use now!) kits from the supermarket, picking a theme like Frozen or Paw Patrol is a great way to get children engaged, there is not much that can go wrong with them and they get to experience in a really quick way the joys of the delicious pudding at the end!

The next phase is letting them help you with your bakes, all of my recipes on here are child friendly, I don’t think I have made any of them without Alfie or Henry getting involved somewhere along the line. You can buy lovely children’s mixing kits from either Amazon or Lakeland with their own bowls and perfectly sized utensils, or you can just give them one of your wooden spoons and let them crack on!

My boys favourite bits are; cracking an egg (if you worry about the shell, get them to crack it into a separate bowl they can then pour in to the rest of the mixture), stirring, again this doesn’t have to effect the overall bake, use your stand mixer to create the batter then let them finish with their spoon. I bought some fantastic children’s knives for chopping, (linked here) so the boys are always helping me chop cherries for bakes and vegetables for cooking.

Use the time when chopping vegetables with them to explore each one, what colour is it? what does it feel like? and if its suitable let them try it raw, I’ve found allowing them to explore when they are ready has meant they are prepared to be more adventurous. Before the first lockdown my eldest was a terrible eater, he was really fussy, only liked plain food and meal times weren’t great fun. If you follow me on Instagram you will know that now he eats EVERYTHING! The change definitely came from him helping me prepare lunches, chop the vegetables and understand what went into his meals, he no longer started to challenge the bits of carrot on his plate because he’d already eaten some in the prep process and was excited for the final result.

My overall message is in my experience encouraging them to get involved in baking and cooking was the best thing I could have done for my boys, who now have developed their own passion for food and will try almost everything. I’d love to see pictures of your baking and cooking results with your kids so please do share them!

“Jewellery is the most transformative thing you can wear” Iris Apfel

And I couldn’t agree more!

If you want to read more on how your jewellery can change your outfit then please have a look at my blog “The Importance of Accessories“. Now, on to my favourite independents, I find that whilst they will be more expensive than high street fast fashion jewellery the cost per wear works out so much better. You can’t beat in investing in pieces you can restyle over and over again, and that are made with quality, bespoke design and love at their heart. Here are my top three favourites Soru Jewellery, The Jewel Jar and Heavenly Necklaces, I own pieces from all three so I first hand know their quality and beauty. Scroll down to see my favourite items from each independent store.

Soru Jewellery

Soru Jewellery is founded by two half English-Sicilian sisters Francesca Kelly and Marianna Doyle in Solihull, “Fuelled by their love of jewellery and desire to create luxe stand out pieces with high quality materials at attainable prices”.

There pieces are stunning, statement, investment items of amazing quality.

Earrings

Pink Eternal Heart Earrings

Silver Double Heart Earrings

Necklaces

Treasures Laran Pendant Necklace, Gold

Ionian Necklace

Rings

Coral Ring

Twilight Ring

The Jewel Jar

“Where style meets affordable luxury, a platform inspired by and created for the multifaceted woman of today”. I have chatted with Parneet, the brand founder through Instagram many times, she is such a wonderful and inspiring lady, who chooses exquisite designers and pieces to showcase through her store.

Earrings

Pastel Drop Earrings

Interlink Mirror Dangle Earrings

Necklaces

Dual Chain Coin Necklace

Half Moon Pendant with Swarovski Crystals

Rings

Green Amethyst Mesh Ring

Rose Gold Shell Ring

Heavenly Necklaces

Heavenly Necklaces “sells the world’s finest collection of imitation diamond jewellery, as well as fabulous real gems” and it really does, the pieces are beautiful, individual and of high quality. I have many, many items from here which you will regularly see featured in the “My Style” section.

Earrings

The Bedouin Earrings

The New Romantics Gold Pearl Earrings

Necklaces

Never Break The Chain Necklace

The Pink Mon Cœur Necklace

Rings

The New Romantics Leo Ring

The Fabulous Red Garnet Guinevere Ring

“Dress shabbily, and they remember the dress. Dress impeccably and they remember the woman” Coco Chanel

So this one is always going to be one of my favourite edits, I love styling for going out! As usual I have split into high street, treat and luxury. I have gone big so if you feel a little overwhelmed by the list and want advice on the best choices on here for your shape then please drop me an email enquiries@sarahjthomas.com or send me a message through Instagram @sarahjthomas1 and I can narrow down a couple just for you.

As the world finally begins to open up, my view is lets make the most of it, feel inspired, get dressed up, feel beautiful and have an amazing time.

If you have very specific styling requirements or want my help to source you that perfect outfit for that one off event, please don’t hesitate to get in touch and I can tell you more about my services.

*All prices correct at time of producing, always worth clicking through on the things you like in case they have been reduced!

Highstreet

Mango Broderie Anglaise Detail Cotton Dress, White £49.99 – here

Long V-neck dress, H&M £34.99 – here

Tie-belt dress, H&M £34.99 – here

Linen-blend dress, H&M £24.99 – here

Monsoon Floral Embroidered Midi Dress, Blue, £80 – here

French Connection Duna Lawn Dress, Summer White, £90

Pink bardot frill midi dress, River Island £38 – here

Treat

Tate Printed Playsuit in Blue, Reiss £175 – here

Demi one shoulder mini dress Nude, Reiss £188 – here

Myah Shorts Suit, Reiss; Shorts £120 – here, Blazer £235 – here

Ted Baker Saraaa Floral Print Wrap Dress, Multi, £199.00 – here

Chi Chi London Leta Lace Mini Dress, White £75 – here

hush Adina Broderie Maxi Dress, Green £110 – here

Luxury

Cassia printed cotton shirt dress, Zimmerman £595 – here

Bonita polka-dot linen mini dress, Rebecca Vallance £275 – here

Cassia floral-embroidered midi dress, Zimmerman £960 – here

Botanica printed silk wrap dress, Zimmerman £775 – here

Blue polka-dot silk midi dress, Alessandra Rich £1,520 – here

“Sunglasses are like eyeshadow; they make everything look young and pretty” Karl Lagerfeld

Here are my top picks for sunglasses, I have never followed a trend for my sunglasses, I buy them only when I see a pair I love, and I wear them year after year, so I have quite a few pairs that I have collected over the years. The edit is made up of high street, treat and luxury.

*All prices correct at time of producing, always worth clicking through on the things you like in case they have been reduced!

Highstreet

Angular Cat Eye Tinted Sunglasses, Nasty Gal £7 – here

Hello Sunshine Tortoiseshell Sunglasses, Nasty Gal £8.40 – here

Square Oversized Sunglasses, Nasty Gal £8.40 – here

Preppy Round Sunglasses, M&S £9.50 – here

Rimless Oversized Sunglasses, M&S £17.50 –here

Oversized Square Sunglasses, M&S £15 – here

Treat

Round Metal, Ray ban £131 – here

Aviator Classic, Ray ban £131 – here

Indie Square oversized sunglasses, Ted Baker £125 – here

Black cat-eye sunglasses, Gucci £170.00 – here

Luxury

Round Sunglasses, Chanel £520 – here

Tortoiseshell square-frame sunglasses, Bottega Veneta £205 – here

Gold-tone oversized sunglasses, Bulgari £309 – here

Valentino Garavani gold-tone oval-frame sunglasses, Valentino £340 – here

Valentino Garavani tortoiseshell oversized sunglasses, Valentino £239 – here

“People will stare, make it worth their while” Tom Ford

Here are my top current pieces for adding that splash of colour to your wardrobe. Not sure where to start please read my blog post “Afraid of wearing colour – Don’t be”

*All prices correct at time of producing, always worth clicking through on the things you like in case they have been reduced!

Jewellery

Now I couldn’t start coloured jewellery without putting in the gorgeous Blue Angelite & Rose Gold Bracelet from Clockface Beauty £32 – here

Marble Effect Resin Statement Earrings, Monsoon £9 – here

V by Laura Vann Audrey Cubic Zirconia Geometric Ring, John Lewis £85 – here

Jewel Drop Statement Earrings, Marks & Spencer £12.50 – here

Mulberry Bayswater Leather Bracelet, Icy Pink/Gold, John Lewis £125 –here

Hoop Earrings with coloured stones, Zara £11.99 – here

Pack of colourful bracelets, Zara £14.99 – here

Belts

Cotton crochet belt, Mango £17.99 –here

Leopard print belt, Whistles £55 – here

Wavy Edge Belt – Camel Multi, Boden £29.40 – here

Shoes

Lauretta – Green, Dune £64 –here

Marsa – Pink, Dune – £75 – here

Flora Flats – Chartreuse Lizard, Boden £98 – here

“The best colour in the whole world is the one that looks good on you.” Coco Chanel

Embracing colour doesn’t mean going full neon or wearing that bright orange you think washes you out, but colour also allows us to be a little more adventurous and really enhance and brighten up your look. So how do you introduce colour into your wardrobe?

Jewellery

Now, I sound a little like a broken record, somehow accessories creep into all my blogs, but there is good reason for that! They can totally finish and enhance an outfit, and are one of the best ways to express your style. One of my friends described the fact that all my outfits look complete as them being “polished”, and that is completely down to how I take that dress from a high street store, mix it up with some bold earrings and bracelet and suddenly it looks different, more individual and often more luxury. So be bold with your accessory choices, if you are wearing black, team with some red, pink or blue earrings, or why not embrace the neon trend through your colour choice of necklace. Take a nice clean look and add a pop of colour – go on give it a try!

Gently does it

Perhaps start with something like a pink shirt to go with those jeans instead of always reaching for the neutrals, and wear it a few times so you get used to seeing yourself (and others get used to seeing you too!) in it, when you feel amazing, the next step might be a coloured trouser.

You definitely don’t need to scrap your neutrals

If that is your thing, then embrace it, but there is nothing to stop you teaming it up with something like a blush pink pair of sandals, or a deep mustard heel. The colour can happily sit alongside the colour palette you are already comfortable with.

Colour through print

A printed top or even a scarf with a neutral background, can be the perfect way to ease yourself into colour, create a bold statement but in a way that is comfortable for you.

I believe anyone can and should embrace colour, note how you feel at the end of the day when you’ve added a little splash, from personal experience my brightly coloured clothes seem to attract a compliment which always feels amazing. Start small with jewellery or shoes, find the colours that work for you and make you feel great, and work your way up to that gorgeous bright dress you just never dared to wear – I promise you won’t regret it!

Not sure where to start, here are my top choices for the beginning of your colour journey, Introducing Colour – The Edit

The joy of personalised jewellery

It’s lovely to have bold statement jewellery, in fact I have written a whole blog on it! But for me the items in my jewellery box that are the most precious and that I wear the most often are those with little monetary value but maximum sentimental. I wanted to talk specifically about an item you will often see within “My Style”, my gorgeous necklace from Phillipa Herbert, it is Rose Gold (anyone that knows Clockface and has seen it’s branding will know how much I love Rose Gold!), and has two small disc charms on the bottom, one with an imprint of Alfie’s fingerprint and one of Henry’s.

Nick organised the original necklace for my first Mother’s day present after Alfie was born, I don’t think I took it off at all for about 3 years! Then he had Henry’s charm made up for the Mother’s Day after he came along. It is beyond precious and I am pretty sure gives me super powers, I wear it to all the important things in my life or whenever I need a little courage, I know the boys are right there with me, cheering me on.

Aside from my engagement and wedding rings, which always mean I have my husband close, I have a gorgeous ring from my Mum, her Nanna gave it to her for her 18th, again, it has zero monetary value, but I never take it off. It has her maiden name initials barely still inscribed on the surface, it’s discreet, understated but extremely beautiful, it reminds me of someone I never even got to meet (my Great Nanna), and again brings me a sense of strength just by wearing it.

Why am I telling you all this? Firstly, wear the pieces that make you feel loved, beautiful or just that little bit more courageous, but also never underestimate the power of sentiment. I cannot recommend enough my beautiful finger print necklace, I will carry and wear these precious memories around with me forever, if you have children or just someone you really care about I would urge you to consider a personalised piece.

Coconut Banana Loaf with Dark Chocolate & Peanut Butter Icing

This is one that caters for Vegans and non Vegans alike, a super tasty, quick loaf cake that you can also make gluten free by changing out the plain flour for gluten free flour too.

INGREDIENTS

Loaf Cake
4 ripe bananas mashed
Zest of 1 lemon
65ml sunflower oil
115ml maple syrup
1 tsp vanilla bean paste
320g plain flour
45g desiccated coconut
1tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
Handful of toasted coconut flakes

Butter Icing
250g vegan icing
500g icing sugar
4 heaped tablespoons peanut butter
100g melted dark vegan chocolate

METHOD

1. 1. Preheat your oven to 180 degrees fan and line a loaf tin with greaseproof paper
   2. In stand mixer add the mashed banana, lemon zest, sunflower oil, syrup and vanilla bean paste and beat until all combined (this can be done in a large bowl with an electric hand mixer)
   3. Pour in the flour, desiccated coconut, baking powder, bicarb and salt and beat again, this will be a little lumpy and that is ok!
   4. Pour into the loaf tin and bake for 35-40mins, check a skewer comes out clean. Cool in the tin once cooked for 10 mins then turn out on to a cooling rack and cool completely.
   5. To make the butter icing combine all the ingredients and beat until a smooth butter consistency is formed.
   6. Spread or pipe on to the top of the loaf cake and decorate with coconut flakes.

Enjoy!

ENJOY! If you opt for Coconut Banana Loaf with Dark Chocolate & Peanut Butter Icing, please do share a picture!

“Fashion changes, but style endures.” Coco Chanel

All you have to do is find yours.

Style for me is all about expressing who you are, showing yourself through your clothes, make up and accessories. What you wear should be as individual as you are, it can be great to follow trends but there is definitely nothing wrong in making it your own. Fashion can and should be an extension of you, where you present who you are through your creative style, just be whatever excites you and who you are.

Finding my style and creative edge has really grown my confidence, and I found my style by learning to dress for me, what I feel great in, I don’t feel held back by what others don’t agree with or appreciate, I wear the pieces that mean something to me, what suits my personality and my shape and ultimately what makes me feel good.

Here are my top tips on building your confidence through finding your own personal style.

Enjoy it

We all have them, but don’t allow your body hang ups to prevent you from enjoying what you wear. Having fun with clothing, dressing in line with who you are and not taking it too seriously really helps you to develop your own personal style.

Drawing upon Inspiration

It’s wonderful to take inspiration from those around you, either on Instagram or it could just be a person you saw when you were out for dinner who you thought looked beautiful (and as a side note never be afraid to compliment others or ask them where they bought that gorgeous dress from). Style is definitely personal, and that’s the joy, but you can buy that same dress, but you might team it with a brightly coloured handbag and matching shoes it suddenly becomes yours. It’s a wonderful feeling to then think you might then become someone else’s inspiration.

Also by feeling inspired it may take you a little out of your current comfort zone and help you discover what you really love but have always been afraid to choose.

Be comfortable

Don’t keep the clothes that make you feel bad, there should be no place in your wardrobe for them, we’ve all made the mistake of wearing that outfit you don’t feel right in and regret it for the day, I’ve found it can really effect my confidence. Wearing something you feel good in can completely change your outlook for the day. Only keep space in your wardrobe for only the things that you love, that may mean less, and that is totally ok. I have a beautiful Valentino belt that I wear more times than anything else in my wardrobe, and in days gone by I would have felt I was wearing it too much, but I wear it individually each time and I never fail to feel myself and good in it.

Dress your best everyday

This I know for the people I have styled can be one of the single biggest factors in a complete change of self confidence and belief. When growing up I was taught to save outfits for best, for that family occasion, this meant beautiful pieces sitting in the wardrobe often only worn one or two times yet those were the days you felt your best. Don’t wait until for these moments, not just occasions but goals too, often we are waiting until we become our desired weight or until we can buy luxury. My motto, just dress the best for who you are today and within a budget that works for you.

Show off your best features

What better way to feel confident through style than enhancing those parts of you that you already feel most confident about. Don’t focus on the bits you would prefer to hide and celebrate the features you love. That may not be the same thing everyday, are you having a great hair day? Can you create a look around that, perhaps something simple or neutral in tone so that you focus is on your hair. Have you had your nails done? Put on your best bracelets and rings, draw attention to it, feel good with it.

I love seeing peoples confidence develop as they learn more about what works best for them and how to use clothes to show of  their amazing personality. So overall I am saying….

Embrace you

“Beauty the way nature intended” Clockface Beauty

You will see within “My Style” that I hardly ever don’t have accompanied with my outfit the beautiful bracelets we designed and have handmade for Clockface Beauty.

For me they have almost become a comfort blanket as well as a fashion accessory, yes they are beautiful, the stones each carefully chosen, but not just on their appearance. Each has its own property, the Blue Angelite is a powerful stone that was discovered in Peru in the 1980s. Associated with the wind, it has a beautiful milky blue appearance that is believed to have a calming effect on your mind and the Peruvian Pink Opal is still worshipped today as a healing and protective stone. It is considered one of the most important healing stones that can have a profound effect on a person’s mood. It’s often referred to as the “stone of spiritual awakening” due to the powerful vibrations that it holds. I really feel that when I wear them.

I cannot recommend enough for both this reason and their versatility when styling with your outfit, head on over and take a look. They can be worn individually or stacked as pairs or a trio, my favourite combination is the Peruvian Pink Opal paired with the Swarovski pearl.

Peruvian Pink Opal & Rose Gold 

Swarovski Pearl & Rose Gold 

Angelite & Rose Gold

I’d love to hear what which is your favourite.

Chocolate Orange Chip Cookies

Sometimes all you want is a cookie, well that’s what Henry told me earlier this week, like it was a truly life or death moment, he’s not known for underreacting!! This cookie recipe never fails, they are slightly chewy but also crunchy, a little like shortbread too, they have it all. They take 25 mins from start to finish so can be made up in an emergency bake if you suddenly have people coming over. They are perfect for baking with kids too.

INGREDIENTS

100g caster sugar
100g unsalted butter
2 egg yolks
1 tsp orange extract (I like the valencia orange extract the best)
150g self raising flour
100g dark chocolate chips

METHOD

1. 1. Preheat your oven to 180 degrees fan and line one large tray or two small
   2. Beat the butter and sugar together in a stand mix until creamy and smooth. Add the egg yolks and orange extract and beat again.
   3. Add in the flour and mix, then add in the dark chocolate chips and beat until combined
   4. Divide into 10 balls of dough and pop on to the tray, space them apart
   5. Bake in the oven for 10-12mins then leave to cool on the tray on top of a cooling rack.

Enjoy!

ENJOY! If you opt for Chocolate Orange Chip Cookies, please do share a picture!

Chocolate & Hazelnut Cheesecake

This is such an easy bake, but tastes unbelievably yummy. This is often one I can quickly throw together to take on a playdate with the boys at their friends house as grown up and kids alike always love it!

INGREDIENTS

100g melted unsalted butter
300g digestive biscuits
600g cream cheese
100g icing sugar
200g Nutella
200ml whipped double cream

For the top – chopped up Hazelnut chocolate bar or kinder bar

METHOD

1. Crush the digestives and add in the butter, mix well.
2. Press into the bottom and up the sides of a 20cm greased round, spring form tin, refrigerate whilst you create the filling.
3. Beat the cream cheese and icing sugar together. Separate the combined mixture into two bowls of equal amounts.
4. Add the Nutella to one bowl and beat in until fully combined.
5. Divide the whipped cream between the two bowls of mixture and fold in until fully combined.
6. Spoon large dollops of each mixture onto the biscuit base until full, then swirl a knife through the mixture.
7. Add the chopped hazelnut/kinder chocolate bar on the top to decorate.

Enjoy!

ENJOY! If you opt for Chocolate & Hazelnut Cheesecake, please do share a picture!

Vegan Black Bean & Sea Salt Brownies

I defy anyone to believe these are made without dairy, absolutely gorgeous and a real joy to make!

INGREDIENTS

350g drained ready to cook tinned black beans
2 tbsp ground flax seeds, mixed with 3 tbsp boiling water and 3 tbsp cold water to make a thick gooey paste
70g dark brown soft sugar
80g cocoa powder
80g vegan dark chocolate finely chopped
75g maple syrup
3 tbps coconut oil
1 tsp vanilla bean paste
1 tsp baking powder
1 large pinch of sea salt
1 tbsp peanut butter

METHOD

1. Add black beans, oil, flax paste and vanilla bean paste to bowl and blend until you achieve a smooth paste
2. Add the remaining ingredients (not including sea salt, dark chocolate or peanut butter). Blend until well combined.
3. Pour the mixture into a 20cm x 20cm greased baking tin and spread out evenly.
4. Dot over the top with peanut butter, salt and then add the chocolate pieces over the top.
5. Bake in the oven at 160 degrees fan for 30-40 mins, cool completely in the tin until removing and slicing into squares.

Enjoy!

ENJOY! If you opt for Vegan Black Bean & Sea Salt Brownies, please do share a picture!

Blackcurrant, Sloe Gin & Chocolate Cheesecake

The flavour combinations in this are just beautiful and really makes the humble no bake cheesecake feel really quite grown up!

INGREDIENTS

200g biscoff biscuits
200g digestive biscuits
150g unsalted butter, melted, plus extra to grease
500g milk chocolate, broken into pieces
4.5 tablespoons of Mrs Bridges Blackcurrant & Sloe Gin preserve (or equivalent)
300g full fat Philadelphia
250g mascarpone
300ml double cream
60g blackcurrants or blueberries to serve

METHOD

1. Crush the biscuits with a hand blender until completely ground. Add melted butter and combine with a spoon
2. Grease and line the base of a 20cm round, deep, loose bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat with the back of a spoon. Leave to set in the fridge for about 30 mins.
3. Melt the chocolate in a heat proof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking and just before it is fully melted add the preserve and stir through.
4. Remove from the heat and leave to cool for 10 mins until barely warm but still a liquid consistency.
5. Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is fully holding it’s own shape. Finally add the melted chocolate and preserve mixture and whisk until combined.
6. Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 4 hours until the topping is set. Serve with blackcurrants or blueberries.

Enjoy!

ENJOY! If you opt for Blackcurrant, Sloe Gin & Chocolate Cheesecake, please do share a picture!

Cherry & Raspberry Brownies

These are always a winner with my friends and family, everyone loves a brownie!

INGREDIENTS

200g dark chocolate
100g milk chocolate
250g salted butter
300g light brown sugar
150g raspberries
150g glace cherries
4 large eggs
140g plain flour
50g cocoa powder

METHOD

1. Preheat oven to 180 degrees (fan) and line a 20 x 20cm baking tray tin with baking paper
2. Combine the chocolate, butter and sugar in a saucepan and gently melt, stir it occasionally then remove from the heat
3. Stir the eggs, one by one, into the melted mixture
4. Sieve in the flour and cocoa, and then mix together
5. Stir in 1/2 of the raspberries and all of the glace cherries (chopped up), put into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 40 mins or, if you prefer it more firm for 5 mins more. (I prefer them still a bit gooey in the middle!).
6. Cool completely before slicing into squares

Enjoy!

ENJOY! If you opt for Cherry & Raspberry Brownies, please do share a picture!

Chocolate layer cake

Back to basics with a delicious chocolate cake, with a slight twist by malting the buttercream icing so it tastes like malteasers!

INGREDIENTS

Chocolate Cake

425g light brown sugar
425g unsalted butter
425g self raising flour
8 large eggs
1 tsp vanilla essence
1 tsp baking powder
100g milk chocolate & 100g dark chocolate melted
75g malted powder (I use Horlicks)

Malted Chocolate Buttercream

500g unsalted butter
500g icing sugar
200g milk chocolate melted
50g malted powder (I used Horlicks)

METHOD

1. Preheat oven to 180 degrees (fan) Grease 3 8inch round cake tins, I always like to use spring form.
2. Using a stand mixer beat sugar and butter until smooth, add eggs, vanilla essence and melted chocolate and beat again
3. Add malted powder, self raising flour and baking powder and beat until thoroughly combined
4. Divide the batter equally between the three cake tins and bake in the over for 40 mins or until a skewer comes out clean. Once cooked cool in tin for 10 mins then remove onto a cooling rack and leave until cooled completely.
5. Make the butter icing by beating the butter until pale and creamy, add the icing sugar and melted chocolate and beat until all combined
6. Add in the malted powder, then thoroughly beat again
7. Ice using a palette knife or pipe between each layer of the cake and then finally on top.

Enjoy!

ENJOY! If you opt for Chocolate layer cake, please do share a picture!

Vegan Chocolate & Peanut bundt cake

All I can say is this is delicious!!

INGREDIENTS

1 1/2 cups plain flour
1 1/3 cup caster sugar
2/3 cup cocoa powder
1/2 tsp bicarbonate of soda
3/4 tsp baking powder
3/4 tsp salt
3/4 cup soya milk
1/2 cup vegetable oil
2 tbsp white wine vinegar
1/2 tbsp vanilla extract
3/4 cup hot coffee
1/2 cup smooth peanut butter (my pref is always @manilife_ )
1 cup icing sugar
1 tsp vanilla extract
4 tbsp soya milk
Vegan chocolate shavings and rock salt for decoration .

METHOD

1. Preheat oven to 180 degrees (fan) Spray the inside of the bundt pan with oil and then lightly dust with cocoa powder.
2. In a large bowl, add the plain flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the soya milk, oil, vinegar and vanilla extract
3. Whisk to combine then pour in the hot coffee. Whisk again together just until combined.
4. Add the batter to the bundt tin and bake for 40-45 minutes or until a skewer comes out clean.
5. Let the cake cool completely. Make the glaze whilst it’s cooling. Then turn out on to a plate.
6. In a medium sized bowl, gradually whisk the icing sugar into the peanut butter. Add the vanilla extract. Add the soya milk until it’s pourable but not too runny
7. Pour the glaze over the cooled cake, sprinkle with rock salt, and chocolate shavings.

Enjoy!

ENJOY! If you opt for Vegan Chocolate & Peanut bundt cake, please do share a picture!

Triple Cookie Layer Cake

This one is epic! It’s a vanilla & chocolate chip cookie, biscoff & pink chocolate chop and peanut butter & milk chocolate chip cookie all stacked together with a peanut butter & biscoff buttercream.

This one is not to be missed, each cookie has a slightly different base recipe so they each have a different texture as well as flavour. It would make a perfect celebration cake as it’s such a crowd pleaser.

INGREDIENTS

Vanilla Chocolate Chip Cookie Cake

3/4 cup salted butter
3/4 cup dark brown sugar
1/4 cup caster sugar
1 egg
2 tsp vanilla extract
2 cups plain flour
2 tsp cornflour
1 tsp baking powder
200g milk chocolate chips

Peanut Butter & Milk Chocolate Chip Cookie Cake

3/4 cup salted butter, room temperature.
1/2 cup brown sugar, lightly packed
1/2 cup caster sugar
1 egg
1 tsp vanilla extract
2 cups plain flour
150g dark chocolate melted
2 tsp cornflour
1 tsp baking powder
3 tbsp peanut butter
200g white chocolate chips

Biscoff & Pink Chocolate Cookie Cake

3/4 cup salted butter, room temperature
3/4 cup caster sugar
1/4 cup caster sugar
1 egg
1 tsp vanilla
2 cups plain flour
1 tsp baking powder
2 tsp cornflour
3 tbps smooth Biscoff spread
200g pink chocolate chips (you could sub for white)

Peanut Butter & Biscoff Buttercream

500g salted butter
500g icing sugar
2 tbsps smooth peanut butter
1 tsp vanilla extract
2 tbsps biscoff smooth spread

METHOD

Grease and line 3 8 inch round tins and preheat the oven to 180 degrees fan. (please note the recipes for each cake have different sugar ratios)

 MAKE THE VANILLA CHOCOLATE CHIP COOKIE CAKE

1. Using a stand mixer, beat butter and sugar together fluffy
2. Beat in egg and vanilla extract.
3. Add flour, cornflour and baking powder and beat until completely combined.
4. Beat in chocolate chips, using a spoon (and your hands as it’s a thick batter) press into the bottom of one of the cake tines. Bake for 20 mins, then cool completely before removing from tin.

PEANUT BUTTER & MILK CHOCOLATE CHIP COOKIE CAKE

1. Using a stand mixer, beat butter and sugar together fluffy
2. Beat in egg and vanilla extract, followed by melted dark chocolate
3. Add flour, cornflour and baking powder and beat until completely combined, then beat in the peanut butter
4. Beat in chocolate chips, using a spoon (and your hands as it’s a thick batter) press into the bottom of one of the cake tines. Bake for 20 mins, then cool completely before removing from tin.

BISCOFF & PINK CHOCOLATE CHIP COOKIE CAKE

1. Using a stand mixer, beat butter and sugar together fluffy
2. Beat in egg and vanilla extract, followed by melted dark chocolate
3. Add flour, cornflour and baking powder and beat until completely combined, then beat in the Biscoff spread
4. Beat in pink chocolate chips, using a spoon (and your hands as it’s a thick batter) press into the bottom of one of the cake tines. Bake for 20 mins, then cool completely before removing from tin.

PEANUT BUTTER & BISCOFF BUTTERCREAM

1. Beat the butter until completely softened.
2. Beat in the icing sugar until combined.
3. Add the Biscoff spread and peanut butter and beat until thoroughly mixed.

ASSEMBLY

1. Use a large, serrated knife to remove the tops of the cookies (just the crisped top) so that the layers are even.
2. Place Biscoff & pink chocolate layer on your plate.
3. Top cookie with the icing, this can be piped or just spread on
4. Top icing with peanut butter & milk chocolate cookie, then add another layer of icing.
5. Add last cookie, the vanilla & chocolate chip, then pipe icing around the edge (again this could just be spread on with a knife)

Enjoy!

ENJOY! If you opt for Triple Cookie Layer Cake, please do share a picture!

Raspberry & Chocolate Cheesecake Meringue

So, this looks quite complicated, it really isn’t and yet it makes a real statement but most importantly tastes AMAZING! You also don’t have to pipe the icing, that bit is completely optional.

INGREDIENTS

Meringue

4 large Egg whites
230 g Caster sugar
1 tsp White wine vinegar
1 tsp Cornflour
130 g Milk chocolate

Cheesecake

150ml double cream
150g Philadelphia full fat
100g milk chocolate melted and cooled
4 tbsp baileys liquor
2 tbsp icing sugar

Raspberry Crush

150g Raspberrys
1 tbsp maple syrup
1 tbsp icing sugar

METHOD

1. 1. Preheat your oven to 100c fan, and line baking tray
   2. Used a stand mixer with the whisk attachment (ensure it is both clean and dry) and add in the egg whites, whisk them to stiff peaks and then add in the sugar a tbsp at a time (keep the whisk on whilst you add in), avoid pouring in all at once
   3. When all the sugar is whisked in add in the white wine vinegar and cornflour and whisk again, this time for another about 3 mins.
   4. Spoon on to the baking tray (I made 6 large ones, but you could make 8 smaller ones). Then add one tbsp of melted chocolate to each meringue and swirl in gently on the top.
   5. Bake in the oven for 40-45 mins until its crisp on the outside. Turn the oven off and leave to cool in the oven for 30 mins before removing and cooling completely on a wire rack (use a spatula to put on to the rack).
   6. Whilst they are cooling make the toppings
   7. In a stand mixer beat the cream, icing sugar, baileys, cooled melted chocolate and cream cheese until stiff.
   8. In a small mixing bowl add raspberries, maple syrup and icing sugar, crush all together with the back of a fork until mixed completely.
   9. TO ASSEMBLE (do this right before serving, everything can be made in advance, store the toppings in the fridge and the meringue in an airtight container)Dollop 2-3 tablespoons of the cheesecake mixture on to the fully cooled meringues and then top that with a tablespoon of the raspberry crush, use a fork to swirl the raspberry crush into the cheesecake mixture and serve.

Enjoy!

ENJOY! If you opt for Raspberry & Chocolate Cheesecake Meringue, please do share a picture!

Pistachio, Pomegranate & Nutella layer cake

So, this looks quite complicated, it really isn’t and yet it makes a real statement but most importantly tastes AMAZING! You also don’t have to pipe the icing, that bit is completely optional.

INGREDIENTS

Pistachio Cake

500g unsalted butter
400g golden caster sugar
100g soft light brown sugar
10 large eggs
500g plain flour
1 tsp vanilla Extract
300g melted white chocolate
200g pistachio kernels ground

Nutella Icing

500g unsalted butter
1kg icing sugar
5 tbsp Nutella

Ganache

1 tsp Nutella
100g dark chocolate
200ml double cream
100g pomegranates

METHOD

1. 1. Preheat your oven to 170c Fan and line two 8-inch round cake tins
   2. In a stand mixer, beat together your unsalted butter and both sugars until light and fluffy.
   3. Add in all the eggs, plain flour, and vanilla extract and beat again until well combined. Then add melted chocolate and ground pistachios and mix again. Split the mixture between the two tins and bake for around 45-55 minutes (test with a skewer). Remove and leave to cool on wire racks completely. Then slice each cake into two, so you have four layers.
   4. Beat your unsalted butter to soften it and then add in the icing sugar and beat well until smooth and fluffy add in the Nutella and beat again.
   5. Using a palette knife spread a thin layer of icing on top of the first cake, then stack the next cake on top, repeat this process until all cake has been used. Spread the remaining icing (except for a small amount if you choose to pipe on top but this is optional) around the sides and smooth off. Then put the cake in the fridge whilst you prepare the ganache.
   6. Place the dark chocolate and Nutella in a heat proof bowl, heat the cream until simmering in a saucepan and then pour over the chocolate mix. Leave for 30 seconds then beat using a fork.
   7. Remove the cake from the fridge and drizzle the ganache over the top and let it drip down the edges.
   8. If you are going to pipe on top of the ganache return to the fridge to set before you do, if not then just sprinkle your pomegranates on the top and it is ready to serve!

       

Enjoy!

ENJOY! If you opt for Pistachio, Pomegranate & Nutella layer cake, please do share a picture!

Peanut, coconut & chocolate flapjacks

These are so easy to make, 10 mins start to finish (ignoring baking and cooling time), the kids absolutely love them. They always help when making flapjack as there is just pouring and mixing so it’s a really good all-round quick family bake.

INGREDIENTS

150g butter
115g light brown sugar
4 tbsp golden syrup
3 tbsp crunchy peanut butter
320g porridge oats
70g chopped peanuts
30g desiccated coconut
100g dark chocolate, melted

METHOD

1. 1. Preheat your oven to 180 C/gas 4, and line a traybake tin.
   2. On a low heat, melt the butter, sugar, golden syrup and peanut butter together in a saucepan.  Mix together the oats, chopped peanuts and the coconut into a large bowl, once the butter mixture has melted, pour into the oats and mix thoroughly.
   3. Bake for 20 mins, remove from oven and leave to cool completely in the tin, whilst its cooling drizzle the dark chocolate over the top of the baked flapjack.
   4. Once cooled remove, slice and serve, store in an airtight container.

Enjoy!

ENJOY! If you opt for Peanut, coconut & chocolate flapjacks, please do share a picture!

Reeses Cookie Dough Scotch Eggs

I mean what’s not too love?! Why have a plain Easter egg when you can make these bad boys! 

INGREDIENTS

300g white chocolate melted
300g milk chocolate melted
50g chocolate sprinkles
150g chocolate chips
2 tbsps peanut butter
397g condensed milk
7 Reeses chocolate eggs
150g unsalted butter
150g caster sugar
250g plain flour
Pinch of sea salt

METHOD

1. 1. Heat treat the flour by microwaving in a bowl for 2 minutes, stir thoroughly and leave to cool
   2. Make the cookie dough – beat butter & sugar in stand mix until smooth. Add salt & condensed milk & beat again.
   3. Add melted white chocolate & mix thoroughly. Add flour & milk chocolate chips and mix again.
   4. Combine the peanut butter with melted milk chocolate and stir in chocolate sprinkles.
   5. Take a handful of cookie dough and wrap around a Reeses egg, cover completely.
   6. Dip the cookie dough in the melted chocolate mix and leave to set on a cooling rack.

Enjoy!

ENJOY! If you opt for Reeses Cookie Dough Scotch Eggs, please do share a picture!

Peanut butter & Chocolate Cookie Monster

Just in time for the weekend, not one for the faint hearted!! Tastes absolutely delicious and a great one to bake with kids, I did ours with Alfie. If you don’t have the small tins, you can make less layers in larger tins and just up the baking time, personally I love the fact there are 5 layers ??, using 6 inch tins I usually use for ? cake. This is my take on an American cookie stack recipe.

INGREDIENTS

Cookie Cakes

375g plain flour
2 teaspoons cornflour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon salt
250g unsalted butter
200g light brown sugar
100g granulated sugar
2 large eggs
1 teaspoon vanilla extract
300g milk chocolate chips and a handful to decorate.

Peanut Butter & Chocolate Butter Icing

250g unsalted butter
150g smooth peanut butter
500g icing sugar
50g cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons milk

METHOD

1. 1. Preheat your oven to 180 degrees, line 5 6-inch cake pans, then grease the lining paper
   2. Mix together the flour, cornflour, baking powder, bicarb and salt together in a bowl •Using your stand or hand mixer, beat the butter, brown sugar, granulated sugar together on until smooth. Add the eggs and vanilla extract and beat until combined.
   3. Add the flour mix to the wet mix and combine. With the mixer still running beat in the chocolate chips.
   4. Divide cookie dough between the cake pans •Bake for 15 mins or until the cake layers are lightly brown on top and something inserted in the centre comes out clean. Cool the cakes for 10-15 mins in the pans. Then turn out on to wire racks until completely cool.
   5. To make the icing, using your stand or hand mixer, beat the butter and peanut butter together on until creamy and smooth, add the icing sugar, cocoa powder, vanilla extract, and 2-4 tablespoons of milk to get to desired consistency.
   6. To assemble place 1 cake layer on your cake stand or serving plate. Evenly cover the top with icing. Continue layering the cake layers and icing. Spread the remaining icing all over the top, then decorate the top with a handful of chocolate chips.
   7. Cover leftover cake tightly and store in the refrigerator for 5 days

Enjoy!

ENJOY! If you opt for Peanut butter & Chocolate Cookie Monster, please do share a picture!

Chocolate Chip Cookies

Sometimes all you want is a cookie, well that’s what Henry told me earlier this week, like it was a truly life or death moment, he’s not known for underreacting!! This cookie recipe never fails, they are slightly chewy but also crunchy, a little like shortbread too, they have it all. They take 25 mins from start to finish so can be made up in an emergency bake if you suddenly have people coming over. They are perfect for baking with kids too.

INGREDIENTS

100g caster sugar
100g unsalted butter
2 egg yolks
1 tsp vanilla essence
150g self raising flour
100g milk chocolate chips

METHOD

1. 1. Preheat your oven to 180 degrees fan and line one large tray or two small
   2. Beat the butter and sugar together in a stand mix until creamy and smooth. Add the egg yolks and vanilla extract and beat again.
   3. Add in the flour and mix, then add in the chocolate chips and beat until combined
   4. Divide into 10 balls of dough and pop on to the tray, space them apart
   5. Bake in the oven for 10-12mins then leave to cool on the tray on top of a cooling rack.

Enjoy!

ENJOY! If you opt for Chocolate Chip Cookies, please do share a picture!

Oreo cookie dough cake with Biscoff & Caramac topping

If cookie dough for you is one of the best part of making cookies ?,then you’re in the right place. This one I make over and over again, everyone loves it and it never lasts long, it also looks so pretty! I’ve shared on my stories a few times and have been asked for the recipe many times, so here it is, just in time to make over the weekend. Best part is, it’s a no bake one, just refrigerate! I look forward to seeing your creations

INGREDIENTS

1/2 cup unsalted butter softened
1/2 cup light brown sugar
¼ cup caster sugar
1 tsp. vanilla extract
2 cup plain flour
1 can sweetened condensed milk 397g
1 pack of oreos, crushed
200g dark chocolate
200g golden Callebaut (use caramac/white chocolate if you don’t have
it)
3 tablespoons biscoff smooth spread

METHOD

1. 1. Line the base of an 8 inch round cake tin with baking paper and grease the rest with butter.
   2. Heat the flour in the microwave for 2 minutes, stir and then leave to cool.
   3. In a large mixing bowl, mix together butter and sugars until it is fluffy. (I do this in my electric stand mixer) Add the vanilla and beat until combined.
   4. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined.
   5. Add the crushed oreos and beat again slowly until combined.
   6. Press the cookie dough (with clean hands is easiest) into the bottom of the cake tin. Leave in the fridge whilst you make the topping.
   7. Melt the two types of chocolate in separate bowls in the microwave on 30 second intervals.
   8. Once melted stir the biscoff spread into the dark chocolate until fully combined.
   9. Remove the cookie dough from the fridge and pour on the dark chocolate over the top, make sure it is completely covered.
   10. Using a tablespoon put dollops of the golden/caramac/white chocolate in various places on top of the dark chocolate biscoff mix. Then using a knife very carefully swirl the chocolate around, you only want to swirl the chocolate not the cookie dough.
   11. Refrigerate for at least 3 hours or overnight until firm

       Enjoy!

        

ENJOY! If you opt for Oreo cookie dough cake with Biscoff & Caramac topping, please do share a picture!

Depop – shop my clothes

Please check out my depop account @sjt2905, where you will see some amazing bargains from clothes you may well have seen within “My Style”, I really look after all my items, so they are always in fabulous condition.

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Chocolate Mousse Cake

Layers of light airy cake sandwiched with a rich chocolate mousse, hooked yet?! What better way to celebrate Wednesday than this special number!

INGREDIENTS

Ingredients – Cake

50g unsalted butter
250g golden caster sugar
1 tsp vanilla extract
2 large eggs
50g melted dark chocolate
150g plain flour
100g ground almonds
55g cocoa powder
1 tsp baking powder
1 tsp bicarb of soda
100ml boiling water
110g sour cream

Ingredients – Mousse

300g dark chocolate, melted
6 large eggs, separated
100g golden caster sugar
200ml double cream, whisked to soft peaks

METHOD

1. 1. Preheat your oven to 160°C fan, grease and line 2 x 20cm round cake tins with baking parchment.
   2. Whisk the butter and sugar in a bowl for a couple of minutes until pale. Add the vanilla and eggs and whisk again. Then add the melted chocolate and mix.
   3. Add all the dry ingredients into a large bowl and combine. In a bowl mix the water and sour cream. Add half the dry ingredients to the egg mix, then whisk until combined, followed by half the liquid. Then add the rest of the dry ingredients and then the last of the liquid. Whisk it for a few minutes.
   4. Divide the mixture between the two cake tins and then bake for 25-30 minutes. Leave the cakes to cool completely in the tins. Remove from the tins.
   5. Whilst the cakes are cooking create the chocolate mousse. Whisk the egg yolks with the sugar until pale and cream like. Fold in the chocolate, then fold in the whipped cream. Whisk the egg whites until stiff peaks are formed then combine with cream mix a little, fold in.
   6. Line a deep 20cm spring form cake tin with greaseproof on the sides and base. When the cakes are cooled, place one of the cakes at the bottom then add the mousse on top, then put the remaining cake on top. Cover the cake tin with cling film and leave it to set in the fridge overnight
   7. Remove from cake tin before serving.Enjoy!

       

ENJOY! If you opt for Chocolate Mousse Cake, please do share a picture!

Caramac & raspberry cheesecake mousse open pie

This one went down an absolute storm in this house! I mean what’s not to like, it’s not quite a cheesecake, not quite a mousse, it’s a bit in between the two and its so deep fill it has to be an open pie! One thing I can tell you with certainty though is its VERY tasty.

INGREDIENTS

1 pack of chocolate hobnobs
1 pack of oreos
90g of butter melted
260g mascarpone
300ml double cream
2 heaped tablespoons icing sugar
1 can condensed milk
250g caramac melted and cooled (I used gold callebaut chips, available on Amazon)
A dozen raspberries

METHOD

1. 1. Line an 8 inch loose bottom round tin and grease the sides
   2. Crush all the biscuits, I used my Magimix for that to get as fine a crumb as possible, pour in the melted butter and mix. Tip into the lined cake tin and squash down the biscuit mixture across the base and push up the sides of the cake tin to create a pie like base. (see the picture to see how it goes up the sides). Put the tin in the fridge to set a little whilst you prepare the middle.
   3. The middle is super easy, just pop all the ingredients into a mixing bowl and mix, this can be done with either an electric stand mixer or hand mixer, keep it going on a high power for about 4-5mins as you want the cream to get nice and fluffy.
   4. When it’s nice and thick and feels quite “fluffy”, pour in on top of the biscuit mixture, it’s absolutely fine if it goes over the top, that way it creates a really nice look. Top around the edges with the raspberries and cool in the fridge for 3-4 hours, ideally overnight.
   5. Store in the fridge, it will keep for up to 3 days.Enjoy!

ENJOY! If you opt for Caramac & raspberry cheesecake mousse open pie, please do share a picture!

Banana & custard, chocolate chip cookie crumble

This is super speedy, super delicious and will not last long, serves 8-10 depending on how big you like your portions!

INGREDIENTS

Birds Custard (made to the portion size using the instructions on the carton, this will require milk and caster sugar)
5 small bananas
280 g Plain Flour
1 tsp Bicarbonate of Soda
1.5 tbsp Cornflour
125g Unsalted Butter
55g Caster Sugar
135g Light Brown Soft Sugar
Pinch of salt
1 Large Egg
1 tsp Vanilla Extract
200g Milk Chocolate Chips
100g White Chocolate Chips

METHOD

1. 1. Preheat the oven to 180 degrees fan
   2. Slice the bananas and layer across the bottom of a crumble dish
   3. Pour over the prepared custard straight from the saucepan
   4. Leave to cool on the side whilst you prepare the topping
   5. In a stand mixer beat the sugars and butter together, when it is smooth beat in the egg and vanilla extract
   6. Add the cornflour, bicarb, salt, plain flour and beat again until fully combined
   7. Add the chocolate chips and mix
   8. Next you need to arrange the cookie dough on top of the custard mixture, I just pull bits off and randomly arrange over the top.
   9. Bake on the middle shelf of your oven for around 15-20mins or until golden brown.
   10. This can be served hot or cold, we actually all loved it cold and if you are feeling extra indulgent serve with double cream.

ENJOY! If you opt for Banana & custard, chocolate chip cookie crumble , please do share a picture!

Apple, chocolate and cinnamon oat muffins

Alfie and Henry absolutely love muffins, and these are a nice alternative to a usual muffin with the oats and the apple, practically classes as one of your five a day! The simplest recipe and no equipment required; it can be all done by hand with just a whisk and a couple of bowls.

INGREDIENTS

1 1/2 cups plain flour
1 cup of quick cooking oats
2 teaspoons baking powder
Pinch of salt
1/2 teaspoon ground cinnamon
125g dark chocolate chips
3/4 cup of golden caster sugar
2 large eggs
250g unsalted butter, melted and cooled
170g natural yoghurt (I used a small pot of Fage yoghurt)
2 Apples, peeled, cored and chopped into pieces
Cinnamon sugar for the topping (this is optional, I use 3 parts caster sugar to 1 part ground cinnamon)

METHOD

1. 1. Preheat oven to 180 degrees (Fan). Line a standard 12-cup muffin tin with muffin cases.
   2. Whisk together flour, oats, baking powder, salt, and cinnamon.
   3. In a separate bowl, whisk together sugar, eggs, butter, and yoghurt. Mix the wet ingredients into dry ingredients, then stir in apple and the dark chocolate chunks
   4. Divide between the 12 cases and bake on the middle shelf of your oven for 15-20 mins until turning golden brown on the top and cooked through.
   5. Cool in the tray for 10 minutes, then put on to a cooling rack to cool completely. These are delicious warm, so definitely try some after the initial 10 minutes cooling!
   6. Store in an airtight container.

ENJOY! If you opt for Apple, chocolate and cinnamon oat muffins, please do share a picture!

Almond and Chocolate Sour Cream Loaf Cake

I absolutely love cooking with ground almonds and also making cakes and scones with sour cream as it makes them so moist and gorgeous inside. This one is a hit for both adults and kids, it’s a failsafe recipe that’s super easy to do.

INGREDIENTS

150g sour cream
50g golden caster sugar
45g light brown sugar
3 large eggs
1 teaspoon of vanilla extract
110g groundnut oil
75g ground almonds
150 g plain flour
1 teaspoon baking powder
Pinch of salt
180g milk chocolate chips
150 milk chocolate melted and cooled
100g unsalted butter
150g icing sugar
1/2 teaspoon of almond essence

METHOD

1. 1. Preheat your oven to 180°C and line or grease the bottom and the sides of a standard loaf pan with butter
   2. In a large mixing bowl, pour the sour cream. Add the caster sugar, brown sugar, eggs, vanilla extract and ground nut oil and whisk until combined. (I used an electric stand mix for this)
   3. In a separate bowl, mix the plain flour, ground almonds, baking powder, and salt.
   4. Then add the dry ingredients to the wet ingredients and mix until combines. Then fold in the chocolate chips with a spoon.
   5. Scoop the batter into the prepared loaf pan and pop in the oven to bake for about 45 mins, make sure if you insert a toothpick or skewer it comes out clean before removing from oven. If it feels like the top is browning too fast cover half way through in foil, I didn’t have to do this but all ovens differ slightly in heat.
   6. Remove from the oven and leave in the tin for 10 mins before removing and cooling completely on a wire rack.
   7. Whilst its cooling, make the chocolate, almond buttercream. Combine the butter, icing sugar and melted cooled chocolate in a mixing bowl and beat, I use the stand mixer for this, then add the almond essence and beat again. Once the loaf is completely cooled spread or pipe the buttercream on top.
   8. Store in an airtight container and will keep for around 3 days.

Enjoy!

ENJOY! If you opt for Almond and Chocolate Sour Cream Loaf Cake, please do share a picture!